Homemade Crescent rolls

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Homemade crescent rolls are so easy to make and so fluffy and soft. If you haven’t tried homemade bread before. This is the time to try.

Click here to pin this crescent rolls recipe for later

Crescent rolls remind me of croissants because they are shaped in a similar way but they are two very different pastries. Both delicious but completely different in texture and taste.

The aroma of these crescent rolls fill the kitchen with joy every time I make them. Well let me say joy happens whenever I make homemade bread. Try making bread at home and feel the magic.

Proofing yeast for yeast baked goods.

Proofing Yeast means making sure the yeast is active. I buy yeast in small quantities so the yeast is usually fresh. Most times I don’t let my yeast sit in warm sugar water to proof it because I am always impatient I guess.

If you are not sure your yeast is still active, I recommend proofing the yeast first. Add some sugar to warm water then add the yeast to the water. If the yeast is active it will begin to bubble up and become frothy after a few minutes.

Why do we proof yeast?

I mentioned above that Most of the time I skip the proofing time. But I would highly recommend that you do not skip it and here are the reasons.

• Proofing helps you confirm the yeast is active.

• It hydrates the yeast which has been in a dried state.

• It’s starts off action on the dough right from when the activated dough is added to the mix. This makes the first rise happen faster I have noticed that when I don’t proof the yeast, the dough takes a little longer to double in size because it has to activate first before rising.

How to make Homemade Crescent Rolls.

Don’t feel Intimidated, Homemade crescent rolls are not as complicated as they look. I know the shape of the rolls scare people away from making this awesome deliciousness.

Since the hallmark of this recipe lies in the way the rolls are ‘styled’ Let me walk you through on how to roll them right.

• After the first rise of the dough, punch down the risen dough.

• Transfer dough to a lightly floured work surface and knead a bit.

• Divide dough into two parts. Roll each part to about a 1/2 inch thickness, form a 12 inch circle.

• Divide the circle into 4 then further divide into 3 or 4 triangles per quadrant.

• Brush lightly with melted butter. Starting from the base of the triangle which is the bigger end of the triangle. Roll tightly and forwards till you get to the slim peak of the triangle. Pinch to seal or add a little water and pinch if you decide to skip the brushing with melted butter part.

• Make a curve with the shaped dough as you Place the rolled crescent roll on a greased baking sheet. Make sure to place the sealed portion as the base.

• Repeat process till all the rolls are shaped.

• Cover with a kitchen towel and allow to Rise for 15 – 30 minutes

• Then bake

Make ahead instructions for Homemade crescent rolls.

You can freeze the dough overnight and bake these rolls in the morning. Either you freeze the dough right after you have punched it down and kneaded it after the first rise or you freeze right after the Crescent rolls are shaped. Simple cover with cling film and freeze in the baking sheet.

Bring out frozen rolls the next morning and let thaw completely before baking.

Crescent roll filling suggestions

Crescent rolls can be filled before baking during the shaping stage. Simply fill the dough with whatever filling your heart desires. You can use jam, cinnamon roll filling, bacon, cheese, Nutella etc.

What is the difference between crescent rolls and croissants?

Croissants are made with dough that is folded several times to create pockets of trapped butter which results in a flaky dough. Similar to the way puff pastry is made.

Though both are soft and tasty, croissants are tastier and have a more flaky texture than crescent rolls. Also Croissants take a longer time to prepare so you are best starting off with these crescent rolls ?

Don’t you think it will be fun to make these beauties for a Christmas breakfast just to spread some joy as written on the butter knife ?. If you do, kindly drop a comment below so I can hear all about how your family enjoyed it.

Love,

Print Recipe

5 from 6 votes

Homemade Crescent rolls

Homemade crescent rolls are so easy to make and so fluffy and soft. If you haven't tried homemade bread before. This is the time to try.

Prep Time5 mins

Cook Time10 mins

Total rise time1 hr

Total Time15 mins

Course: Breakfast

Cuisine: American

Keyword: crescent rolls

Servings: 15

Calories: 229kcal

Author: Chichi Uguru

Ingredients

• 1 cup of milk
• 8 Tbsp butter 1 stick / 1/2 cup
• 650 g 41/4 cup flour divided
• 1/2 cup sugar
• 1 Tbsp Instant yeast
• 2 eggs

Instructions

• Add 600g flour, sugar and yeast to the bowl of a stand mixer, add the milk.
• With the dough hook attachment mix in the milk. Then add the eggs and mix in.
• Pour in the melted butter and mix till it's incorporated. You may need to add in the remaining 50g of flour.
• Kneed with the dough hook while in the mixer for about 5 minutes more
• Grease a bowl, transfer dough to the bowl and rub more oil on the dough.
• Cover with cling film and kitchen towel
• Keep in a warm place to rise for about 45 mins till it doubles in size
• When it's doubled in size, punch down and knead a bit
• Divide dough into two parts. Roll each part to about a 1/2 inch thickness, form a 12 inch circle.
• Divide the circle into 4 then further divide into 3 or 4 triangles per quadrant.
• Brush the triangle with melted butte, Starting from the base of the triangle which is the bigger end of the triangle. Roll tightly and forwards till you get to the slim peak of the triangle. Pinch to seal
• Make a curve with the shaped dough as you Place the rolled crescent roll on a greased baking sheet. Make sure to place the sealed portion as the base.
• Repeat process till all the rolls are shaped.
• Cover with a kitchen towel and allow to Rise for 15 - 30 minutes
• Preheat oven to 400*F
• Brush lightly with melted butter and bake for 10 mins or until golden brown.
• You can brush again with melted butter.

Notes